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Old 08-05-2012, 01:33 AM   #21
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Thank you both, again! Spring rolls, here we come!
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Old 08-05-2012, 01:36 AM   #22
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Going a bit off topic--just because you live alone doesn't mean you can't enjoy cooking. A friend of mine commented not long ago that I make amazing food for a person who lives alone most of the time (the DH and I do not live in the same house--it works better for us--to quote Katherine Hepburn: "Sometimes I wonder if men and women really suit each other. Perhaps they should live next door and just visit now and then"). Just because you live alone does not mean you can't enjoy food and trips of culinary exploration. And, yes, you get to also have popcorn for supper, ice cream for breakfast, or just plain skip cooking dinner and have butter on saltine crackers. C'mon, I can't be the only one who has done that?
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Old 08-05-2012, 01:43 AM   #23
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Over here they wrap the spring rolls in spring roll wrappers not rice wrappers and these when deep fried are nice and crunchy and you cant see through them
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Old 08-05-2012, 02:02 AM   #24
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Hi Kylie - here we have different methods of spring rolls (or egg rolls) too, some are fried and have different wrappings. I'm sure that those more knowledgeable than I will chime in.
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Old 08-05-2012, 02:23 AM   #25
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Cheryl, you are right, I am guessing there are many different variations of spring rolls over the world...I have never tried the ones in the image that Greg showed, although, they do probably have them here too
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Old 08-05-2012, 02:34 AM   #26
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Quote:
Originally Posted by CWS4322 View Post
Going a bit off topic--just because you live alone doesn't mean you can't enjoy cooking. A friend of mine commented not long ago that I make amazing food for a person who lives alone most of the time (the DH and I do not live in the same house--it works better for us--to quote Katherine Hepburn: "Sometimes I wonder if men and women really suit each other. Perhaps they should live next door and just visit now and then"). Just because you live alone does not mean you can't enjoy food and trips of culinary exploration. And, yes, you get to also have popcorn for supper, ice cream for breakfast, or just plain skip cooking dinner and have butter on saltine crackers. C'mon, I can't be the only one who has done that?
Hi CWS....oh my goodness, I do enjoy cooking, not only cooking, but preparing lovely salads and non-cooking related meals....it's my hobby. I love to try new things and present food to myself on a nice plate. My issue is trying to not go overboard and waste ingredients, or make bigger meals than I can eat in a day or two, unless I do it on purpose and freeze. My beloved mother lived with me for 11 years and she just passed away last year. I'm still kind of getting used to preparing for one. I hear ya on the saltines and butter or whatever for a meal now and then, although I prefer peanut butter, LOL. Probably more info than you want here. lol

Oh and the late, great Katherine Hepburn...what a lady, huh? I have her biography "Kate Remembered" written by A. Scott Berg, who interviewed her over a 20 year period. Love that book, and Kate. :-)
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Old 08-05-2012, 03:03 AM   #27
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As has already been mentioned, the white rice paper wrappers are moistened to make "summer rolls". I use a pie pan to moisten the smaller ones, a larger baking sheet with sides for larger rolls. Often, in restaurants, there is a presentation where you can see a row of shrimp through the moistened rice paper. This summer roll is loaded with fresh veggies and lovely. They are eaten completely raw and cold, and the wrapper becomes translucent when wet.

The spring roll wrapper is a wheat product, but much thinner than the egg roll and won ton wrappers that I can get locally (the Vietnamese friend buys them in a much larger urban area that has an Asian grocery) and are eaten fried.
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Old 08-05-2012, 03:10 AM   #28
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I agree that it is hard to get into cooking for one or even two (my situation). I learned to cook for 6 and still, after cooking for one or two for easily 40 years, I have a hard time scaling it back. Quite often I do cook for those absent parents and siblings (they're all alive and kicking butt, just not near me). Luckily, my husband loves my cooking and loves leftovers. What's not to love? I'm good!
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Old 08-05-2012, 11:55 AM   #29
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Originally Posted by Kylie1969 View Post
Cheryl, you are right, I am guessing there are many different variations of spring rolls over the world...I have never tried the ones in the image that Greg showed, although, they do probably have them here too
The fried ones and the fresh ones are different species. The wrappings they use are the reason. Unfortunately they're both called spring rolls by each of the cuisines. Vietnamese: served cool, fresh, uncooked, transparent, wrapper made from rice. Chinese: served hot, fried, wrapper made from egg and flour.

I think they call them spring rolls because they are more often made in the spring.

The Vietnamese ones are IMO more healthful because they are not fried in oil, so they don't bring the calories from the oil and they don't have the chemical products that are produced when hot oil cooks food. (That's why it's not good to eat too much fried food in your diet.)
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Old 08-05-2012, 01:07 PM   #30
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Summer rolls are a staple for us year round.

Here's a previous post of mine for a salad that can also be used as a tasty summer roll filling.



The Elephant Walk Resataurant's Salade Cambodgienne

I love this salad at their restaurant and when I bought their cookbook, I started making it at home. It's a perfect summer salad. I make it almost once a week.

You can make it per the recipe or make it the lazier way, which I usually do.

Make the dressing according to their recipe, although you might want to sub part of the fish sauce with low sodium soy sauce. I usually use 2 parts fish sauce and 1 part soy. I also omit the shallot if I don't have any on hand. Also, you will probably not need the salt, so taste before you add it.

"DRESSING

1/4cup water
1/2cup sugar
1clove garlic, finely chopped
1small shallot, finely chopped
1/2cup Asian fish sauce
2tablespoons lime juice
2teaspoons salt.

1. In a small saucepan bring the water to a boil. Add the sugar and cook over low heat, stirring, just until it dissolves; set aside to cool.
2. Stir in the garlic and shallot and cook 30 minutes more.
3. Add the fish sauce, lime juice, and salt. Mix well and set aside."


I buy a bag of cole slaw mix (wash it) and then add in whatever I feel like from this general list of goodies: shredded chicken, chopped shrimp, pressed tofu, shredded daikon or red radish, bean sprouts, julienned snow peas, red onion, scallion, cilantro, watercress, mint, thai basil, bird peppers or jalepenos, bean thread or rice noodles.

I put the goodies in a bowl, combine with dressing (amount to your taste) and let chill. It usually only stays crisp for a day or two.

The best part about it is that it can be served as a salad or used as a filling for fresh spring rolls.
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Vietnamese Spring Rolls (served fresh, not fried) Vietnamese spring rolls differ from the usual egg rolls and some spring rolls that are fried, and instead are served fresh and uncooked. What I like about Vietnamese style is that the ingredients are so wholesome (fresh vegetables and herbs, some noodles, shrimp or tofu) and bypass the oil absorption that results from fried egg rolls. The sauces are piquant and flavorsome. [IMG]http://farm3.static.flickr.com/2179/2514529171_b9b49b2d36.jpg[/IMG] They are filled with basil leaves, cilantro, mint leaves, sliver or matchstick cut carrots, sometimes lettuce, sometimes cucumber slivers, vermicelli (cellophane) noodles, and cooked shrimp or tofu or sometimes left out for vegetarian spring rolls. Then served cold with Nuoc Cham dipping sauce (lime juice, fish sauce, white vinegar, minced Thai chili peppers, minced garlic, sugar, etc.) or served with peanut dipping sauce (peanut butter, fish sauce, chili peppers, etc.), or both. The rice wrappers are briefly soaked in warm water until they just begin to get flexible (leave them a bit too long and they fall apart), then line up the ingredients across the middle leaving room to fold the ends over. The vegetables and herbs are sliced into thin slivers so they can spread across the entire roll and not get lumped. Leaving out the shrimp/tofu you fold the ends over and roll the wrapper part way, then put 3-4 shrimp halves (or tofu) in a line across the wrapper, roll a half turn and repeat shrimp/tofu, finish rolling. They can be kept in a refrigerator for a few hours but are much better served immediately and near room temperature. Leave them in too long and the wrappers lose their strength and fall apart while eating. Various Nuoc Cham sauces and peanut sauces are included in the recipe linkss following: [URL="http://www.mycookinghut.com/2008/07/29/vietnamese-spring-rolls/"]Vietnamese Spring Rolls | My Cooking Hut[/URL] [URL="http://chopchopatoz.blogspot.com/2008/12/vietnamese-cold-spring-roll.html"]chop chop a to z: Vietnamese cold spring roll[/URL] [URL="http://allrecipes.com/recipe/vietnamese-fresh-spring-rolls/"]Vietnamese Fresh Spring Rolls Recipe - Allrecipes.com[/URL] [URL="http://www.tinyurbankitchen.com/2009/07/vietnamese-spring-rolls.html"]Tiny Urban Kitchen: Vietnamese Spring Rolls[/URL] (good step-by-step) There are many variations in the recipes and you can find more examples, [URL="https://www.google.com/search?q=vietnamese+spring+roll+recipes"]Google Vietnamese spring roll recipes[/URL]. [SIZE=2][SIZE=1](note: I originally began this post as a reply to another topic on egg rolls but decided fresh spring rolls was sort of off topic for a fried egg roll discussion.)[/SIZE][/SIZE] 3 stars 1 reviews
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